Video recipes

cakes and desserts

recipe of the month


For the puffed farro hearts:

• 1/2 cup (120 g) cashew butter
• 1/2 cup (140 g) honey (acacia, for example)
• 2 cups (60 g) natural Puffed Farro

For the cashew frosting:

• 1/4 cup (60 g) cashew butter
• 1 tablespoon coconut oil
• 2 teaspoons (2 g) freeze dried raspberry powder

Puffed Farro Hearts

10 min

Add the cashew butter and honey to a small pot, then heat over low stirring constantly
for 20-30 seconds until well combined. Pour the Puffed Farro into a large bowl, add the
cashew butter/honey mixture and combine.

Line a cookie sheet with parchment paper. Slightly wet your hands with water then form
hearts. Refrigerate while making the cashew frosting.

In a small pot, add the cashew butter, coconut oil and freeze dried raspberry powder.
Heat over low stirring constantly until well mixed. (At this point you can add more
raspberry powder if you’d like a darker pink.)

Decorate the farro hearts, sprinkling more dried raspberry powder on top if desired.
Refrigerate until the frosting is firm, about 20-30 minutes. Store in the refrigerator or

Recipe and video by Italian-based food blogger
Cindy Swain from

Products used